Cures and Ingredients

  • Mondo Phos B 2.27 kg. (Brifisol)

    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.

    Weight: 3000

    Price $36.00

    Buy NowDetails
  • Mondo Phos B 2.27 kg. (Brifisol)
    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages.

    Weight: 3000

    Price $36.00

    Buy Now

    Details

  • Gelatin, 225 Bloom, 500gr

    Gelatin, 225 Bloom - Commonly used for making Headcheese. Also used to tumble/massage into cured ham and poultry items. Use 50 to 80 grams/liter [...]

    Weight: 920

    Price $15.00

    Buy NowDetails
  • Gelatin, 225 Bloom, 500gr
    Gelatin, 225 Bloom - Commonly used for making Headcheese. Also used to tumble/massage into cured ham and poultry items. Use 50 to 80 grams/liter [...]

    Weight: 920

    Price $15.00

    Buy Now

    Details

  • Vinegar Powder, 454 gr

    Vinegar Powder -  Used to add a bit of tart flavour to sausage. Use 1 to 2 grams per kilo Commonly used in many ethnic sausages.

    Weight: 600

    Price $9.50

    Buy NowDetails
  • Vinegar Powder, 454 gr
    Vinegar Powder -  Used to add a bit of tart flavour to sausage. Use 1 to 2 grams per kilo Commonly used in many ethnic sausages.

    Weight: 600

    Price $9.50

    Buy Now

    Details

  • Hamcure w/Seas./Phos, 3.18kg

    Hamcure - complete with seasoning and phosphate. Make your own hams for the holidays!  

    Weight: 3900

    Price $21.36

    Buy NowDetails
  • Hamcure w/Seas./Phos, 3.18kg
    Hamcure - complete with seasoning and phosphate. Make your own hams for the holidays!  

    Weight: 3900

    Price $21.36

    Buy Now

    Details

  • Corn Syrup Solids, 454gr

    Corn Syrup Solids - Used as a  flavouring, lowers water activity and provides browning, Corn syrup solids are the least sweet of sweeteners.

    Weight: 600

    Price $7.50

    Buy NowDetails
  • Corn Syrup Solids, 454gr
    Corn Syrup Solids - Used as a  flavouring, lowers water activity and provides browning, Corn syrup solids are the least sweet of sweeteners.

    Weight: 600

    Price $7.50

    Buy Now

    Details

  • Nitricure (Prague Powder #1), (6.25%),  2.27Kg

    Nitricure - Commonly used for curing agent for whole muscle meat and ground meat that is going to be smoked or dry cured. It is an anit-oxidant 

    Weight: 4000

    Price $21.00

    Buy NowDetails
  • Nitricure (Prague Powder #1), (6.25%),  2.27Kg
    Nitricure - Commonly used for curing agent for whole muscle meat and ground meat that is going to be smoked or dry cured. It is an anit-oxidant 

    Weight: 4000

    Price $21.00

    Buy Now

    Details

  • Citric Acid, 225gr

    Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.  

    Weight: 350

    Price $6.00

    Buy NowDetails
  • Citric Acid, 225gr
    Citric Acid - Used in sausages and fermented sausages by adding to the acidic flavour.  

    Weight: 350

    Price $6.00

    Buy Now

    Details

  • Ascorbic Acid, 225gr

    Ascobic Acid - Accelerates the curing process  in cured meats, and it also delays discolouration of fresh sausage. Application is usually [...]

    Weight: 350

    Price $12.00

    Buy NowDetails
  • Ascorbic Acid, 225gr
    Ascobic Acid - Accelerates the curing process  in cured meats, and it also delays discolouration of fresh sausage. Application is usually [...]

    Weight: 350

    Price $12.00

    Buy Now

    Details

  • Brifisol 450, 455gr. Speciality Phosphate

    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages. Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]

    Weight: 600

    Price $12.60

    Buy NowDetails
  • Brifisol 450, 455gr. Speciality Phosphate
    Brifisol 450 - Sodium Phosphate increases pH, and water holding in the sausages. Usage is 4 grams per Kg for all grinding,chopping, and mixing [...]

    Weight: 600

    Price $12.60

    Buy Now

    Details

Result Pages:  1  2  [Next >>] 
Displaying 1 to 9 (of 16 products)